Julia Roberts Fresh Peach Crisp Recipes

JULIA ROBERT'S FRESH PEACH CRISP

Steps:

• Preheat oven to 400°F Grease 13" by 9" glass baking dish.
• Prepare filling: In large bowl, toss peaches with lemon juice. Add Whisky, granulated sugar, and 1/4 cup brown sugar; toss to coat. Spread mixture in baking dish and dot with 2 tablespoons butter.
• Prepare topping: In large bowl, mix flour, cinnamon, and 1/2 cup brown sugar. With pastry blender, cut in 10 tablespoons butter until coarse crumbs form. Press crumbs together into 1/2-inch clumps; sprinkle over peaches.
• Bake crisp 30-35 minutes or until topping is brown and fruit is hot and bubbly. Cool 20 minutes. Serve warm with frozen yogurt if you like.

JULIA ROBERT'S FRESH PEACH CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter a 13 x 9 x 2-inch baking dish. In a large bowl, toss the peaches together with the lemon juice. Add the whisky, sugar, and brown sugar, and combine well. Spread the mixture on the bottom of the baking dish and dot with small pieces of the butter. To make the topping: In a bowl, stir together the flour, brown sugar, and cinnamon until combined. Add the butter gradually, stirring it in to form a crumbly mixture. Sprinkle it evenly over the peaches. Even though the topping should be evenly distributed, you want a rustic, pebbly look to the top. Cover the dish with foil and bake for 40 minutes. Uncover and bake 5 to 10 minutes more to brown the top. Let cool slightly, then serve warm in bowls, topped with scoops of frozen yogurt.